Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels
Wonderful with roast duck with a cherry jus or roast lamb with a redcurrant reduction.
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